Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch chunks
  • 4 cups low-sodium chicken bone broth
  • 3 stalks fresh lemongrass, bruised and cut into 2-inch segments
  • 1 piece (2-inch) fresh galangal, sliced into thin rounds
  • 8 fresh kaffir lime leaves, torn
  • 2 red Thai bird’s eye chilies, halved
  • 8 oz straw mushrooms, sliced
  • 1 small white onion, thinly sliced
  • 1 tbsp red Thai curry paste
  • 13.5 oz full-fat coconut milk
  • 2 tbsp fish sauce
  • 1 tbsp coconut sugar
  • 3 tbsp freshly squeezed lime juice
  • 0.25 cup fresh cilantro, for garnish
  • 2 stalks scallions, sliced for garnish

Instructions:

  1. Place the chicken thigh chunks, chicken bone broth, bruised lemongrass segments, sliced galangal, torn kaffir lime leaves, halved chilies, sliced onion, and red curry paste into a 6-quart slow cooker.
  2. Stir the ingredients briefly to distribute the curry paste. Cover and cook on Low for 6 hours until the chicken is tender and the aromatics have infused the broth.
  3. During the final hour of cooking, stir in the sliced mushrooms, full-fat coconut milk, fish sauce, and coconut sugar. This prevents the coconut milk from splitting under high heat.
  4. Just before serving, stir in the fresh lime juice. Remove the lemongrass stalks and galangal rounds if desired. Garnish with fresh cilantro and sliced scallions.